by Chef Matthew Krenz

This Fall weather has me excited for the crisp cooler air, special moments with family, and delicious meals around the table. Soups and stews are making their way back into rotation at my house. I love taking traditional dish concepts and injecting some new flavors to freshen it up. In this Fall and Winter classic, I’ve taken some familiar ingredients and added a bit of depth and warmth.

Molé rojo pork and beans with hatch chili and hominy

Serves 8-12 

Ingredients
2lb. country-style pork ribs
8 oz. hardwood smoked bacon, diced
4 cloves garlic, minced
6 stalks celery, diced
2 yellow onions, diced
½ 16 oz. jar hatch chilies
5-6 piquillo peppers, diced
4-6 leaves lacinato kale, chopped
25 oz can hominy, drained
12 oz. jar molé rojo (I used Ya Oaxaca brand, available at Whole Foods)
32 oz. chicken stock
2 tbsp. olive oil
½ c. dry great northern beans
½ c. dry gigante beans
½ c. dry pinto beans
Salt, to taste

To garnish:
Finely diced onions
Cilantro
Green onion, chopped
Lime wedge

Directions

1. Soak your beans overnight in water, then discard the water and set beans aside.
2. Preheat oven to 300°F.
3. Salt your pork and rub with 3-4 tbsp. of the molé rojo. Place in an oven-safe pan, cover with foil, and roast for 2 hours or until fork tender. Allow to rest for at least 20-30 minutes, then shred meat and seat aside.
4. In a stock pot over medium-high heat, sweat your bacon, onions, and celery until they are beginning to caramelize.
5. Add garlic, then stir until fragrant.
6. Add kale, then cover and cook over medium-low heat until the kale cooks down, about 4-5 minutes.
7. Stir in the hatch chilies, piquillos, and hominy until well-mixed.
8. Add beans, stock, and molé, then simmer until the beans are tender but not mushy (30 to 45 minutes). Once tender, take a quarter of the soup and blend into a smooth creamy liquid. Return to the soup and stir over very low heat.
9. Season with salt to taste, then stir in pork until heated through. Eat as is, or with the garnish suggestions above and a side of crusty sourdough.